With the festival of Holi, not just the signs of spring creep up, but also, the mood in the kitchen is set for the deep-fried sweets and snacks. Ghujia, Thandai, Namak Pare, Kanji, Methi Mathri are few snacks prepared in abundance. So much so that they last until the summer beginning. Sweet and sour, hot and soothing, spicy and floral notes come together to embellish the Holi snacks table. The festival’s playfulness is mirrored in the flavorsome food.
The explosion of flavors in our mouths is a recreation of the playing of colors outside. Methi Mathri is one such snack, which is inextricably linked with the spirit of Holi. Or I should say any deep-fried snack is the ritual on the festive occasions in our country. This Methi Mathri Recipe is super simple, but also super tasty, with crushed fenugreek leaves, crunchy notes of semolina, and a warm taste of carom seeds. It offers a tremendous amount of flavor that you wouldn’t expect from a simple homemade snack.
The Methi Mathri Recipe comes from the mother’s recipe journal. And she is the perfectionist when it comes to making Methi Mathri. The entire batch is of the equal size, perfectly fried at the right temperature and subtly flavored. There is this pleasing aroma of dried fenugreek to it along with crispness provided by semolina. Even after the festive air settles down, these Methi Mathri taste good with the evening masala tea. With much ease, she prepares a large batch of a kilogram or so. And packs it with some love for the globe trotters like us, who often celebrate festivals away from home. These Methi Mathri from her kitchen often make me feel close to her and taste the essence of her artisanal cooking.
Learn how to make Methi Mathri Recipe in few simple steps:
Methi Mathri Recipe
- 500 gram all-purpose flour maida
- 1/2 Cup semolina suji
- 1/2 Cup refined oil or ghee
- 1/2 Cup crushed kasuri methi
- Salt to taste
- 2 tsp carom seeds ajwain
- 1/2 tsp asafetida hing
- Oil for deep frying
- In a large mixing bowl, combine together flour, semolina, ajwain, kasuri methi, ghee (or oil) and salt.
- Combine the ingredients using your fingers. The mixture should resemble fine bread crumbs.
- Slowly add water and knead into a stiff yet pliable dough.
- Do not add too much water at time. Dough need not be smooth yet stiff to touch. Keep aside covered for 20-30 minutes covered with a wet muslin cloth.
- Now to shape the mathri, divide the dough into equal size balls and flatten them with your thumb or fingers to form disc. Do not press the disc too hard. It would reduce the thickness of the mathri.
- Once all the mathris are shaped, heat oil for deep frying in a heavy bottomed pan over medium heat.
- Make 2 - 3 pricks on each mathri using a fork or toothpick.
- As the oil reaches the desired temperature, reduce the heat to low.
- Place 6-8 mathri at a time based on the size of the vessel and fry till golden brown, flipping over and cooking from both the sides.
- Increase the heat to medium-high towards the end of the cooking process and when the mathris attain a golden shade
- Drain and place on an absorbent paper.
- Similarly, fry the entire batch of Methi Mathri.
- On cooling, Methi Mathri attain a crisp texture.
- Store in an airtight container at room temperature.